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Swedish Meatballs In A Cream Sauce Recipe

Ingredients

How to make it

  • Meatballs
  • Heat ½oz butter in a large frying pan and fry the onion on a low medium heat, stirring occasionally, for some 5 minutes or so to soften a bit then transfer them to a large bowl;
  • Let cool;
  • Mix in thoroughly the garlic, cream, milk, egg yoke, spices and breadcrumbs;
  • Add the mince and parsley, season with salt & pepper and thoroughly mix everything together;
  • Roll the mixture into small balls, place them on a tray and chill in the fridge for an hour or so;
  • Heat the oil and remaining butter in the same pan, add the meatballs and fry, turning occasionally, on a medium heat until browned and just cooked through with juices clear;
  • Note: Do NOT crowd the pan - cook the meatballs in batches if required
  • Transfer to a warm plate and cover with foil.
  • Cream Sauce
  • Add the butter to the juices in the pan and heat gently to melt;
  • Whisk in the flour until it dissolves - No Lumps - and turns brown in colour;
  • Pour in the stock, crème fraiche, Worcestershire sauce and mustard;
  • Mix everything together well, bring to a simmer and season to taste with salt and pepper;
  • Continue to stir and simmer over a low heat to reduce the liquid and thicken the sauce to the consistency desired;
  • Return the meatballs to the pan and gently warm everything through;
  • Serve with Mashed/Boiled/Sautéed Potatoes - Pasta of Choice - Basmati Rice - Egg Noodles

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The Cook

DonSpain Marbella, Spain

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